Mincemeat Jalousie

Tip ~ This can be frozen cooked or uncooked, wrapped in cling film or foil. If frozen cooked it should be defrosted and refreshed in the oven for a few minutes.

Ingredients

225g / 8oz puff pastry

450g / 1lb mincemeat

50g / 2oz glace cherries, chopped

25g / 1oz blanched almonds, finely chopped

2 tablespoons brandy or rum

1 egg beaten or milk to glaze

Caster sugar to dredge

Method

Preheat oven to 220C, 425F, gas mark 7

Roll out the pastry on a floured surface and trim to a 12 inch square. Cut in half and place one piece on a lightly greased baking sheet.

Roll out the second piece of pastry to a 13 x 8 inch rectangle, then fold in half lengthways. Cut into the fold at ½ inch intervals to within 1 inch of the edge and ends.

Combine the mincemeat, cherries, almonds and brandy. Spread the mixture over the pastry on the baking sheet to within 1 inch of the edges.

Brush the pastry edges with water and cover with the pastry for the lid, carefully unfolding it to cover the filling completely and making sure the edges fit together neatly.

Press the pastry edges together firmly to seal, scallop the edges with the fingers and back of a table knife.

Brush the top all over with egg or milk. Bake just below the centre of a preheated oven for 25 - 30 minutes until the pastry is well risen and golden brown. Serve hot or cold, cut into slices with cream.